450 g bowtie pasta
1/4 C olive oil
1 C oil packed sun dried tomatoes, drained and chopped
1 C black olives, halved
1 C fresh parsley, chopped
salt and pepper, freshly ground
Cook pasta in salted water until tender, but firm.
Rinse under cold water, drain, add olive oil along the rest of ingredients and gently stir.
May add some cheese on top, or walnuts for crunch.
Match made in Heaven:
BBQ and a glass of wine.